Dijon Rice With Broccoli

Recipe from "Everyday Happy Herbivore"

Adapted by Tara Parker-Pope

Updated January 30, 2023

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Total Time
About 20 minutes
Rating
4(575)
Comments
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The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." Dijon mustard and broccoli complement each other beautifully and come together to jazz up a side of rice. Since all Dijon mustards and hot sauces are a little different, this recipe is very much “to taste.” —Tara Parker-Pope

Featured in: Fast and Easy Vegan Dishes

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Ingredients

Yield:2 servings

  • 1 cup cooked brown rice

  • 2 cups broccoli florets, fresh or frozen

  • 2 to 3 teaspoons Dijon mustard

  • 1 ½ teaspoons low-sodium soy sauce

  • ¼ to ½ teaspoon hot sauce

  • Agave nectar or sugar, to taste (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

27 grams carbs; 135 calories; 1 gram fat; 4 grams fiber; 256 milligrams sodium; 5 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Steam broccoli or, if frozen, microwave as directed.

  2. Step 2

    Meanwhile, whisk 2 teaspoons of Dijon mustard, low-sodium soy sauce and hot sauce together.

  3. Step 3

    Taste, adding more hot sauce and Dijon mustard if needed. (Chef Lindsay Nixon says she usually adds up to 1 ½ teaspoons of hot sauce and 3 to 4 teaspoons of Dijon.) If the Dijon is too strong for your liking, add a few drops of agave nectar or a pinch of sugar to help cut the bite.

  4. Step 4

    Mix with cooked rice (if using leftover rice, add a splash of broth or water before reheating it).

  5. Step 5

    Then mix in cooked broccoli, season with salt and pepper, and serve.

Tip

  • Chef’s note: Broccoli rabe also works well in this dish.

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Ratings

4 out of 5
575 user ratings
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Comments

hypeatia

Roasted garlic and added the crisp garlic + olive oil it was cooked in to the rice. Added an additional layer of flavor. Also used miso instead of soy sauce. Easy, great recipe.

chris nc

I enjoyed this, but went easier on the soy sauce second time around and added toasted sesame seeds. Everyone went crazy for it! :-)

Busick-Smith

So fast and easy, when I used frozen brown rice. My gang prefers cauliflower, so made it with that. Not as pretty as with broccoli. Will add some shredded carrots next time, just for looks.

Stasia

Just made this, used miso as some suggested. I used farro and pan sautéed tempeh . Pretty good!

FH Cyclist

This was good with several changes which I usually don’t do 1st time I make a recipe. Roasted broccoli, a variety of mushrooms and 5 whole garlic cloves then mixed with rice (had frozen rice in fridge so this went together quickly). Don’t like hot sauce so used Dijon, soy sauce to taste & a drizzle of sesame oil -which really added to flavor profile. Will have again. Plan to make frozen rice more often as it makes dinner prep much easier.

CL

This was really good and easy to make! I used 3 teaspoons of Dijon mustard, no agave or honey, and chili powder instead of hot sauce because we didn’t have any hot sauce at home. Served it with baked salmon and it was a very tasty meal!

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Credits

From "Everyday Happy Herbivore"

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